My friend, Rebecca, introduced me to this salsa. I love salsa and especially love delicious Restaurant Style Salsa. You know what kind I’m talking about–the kind they bring to you when you get seated at a Mexican Restaurant. The salsa is so good you can’t control yourself, and you end up eating so many chips and salsa that you can barely eat a fraction of your dinner. I love to serve this Restaurant Style Salsa with my favorite Chimichangas.
Awww, it’s so good.
The recipe Rebecca gave me is from Pioneer Woman. It’s yummy, but over the years, I’ve made a couple of minor changes to make it exactly how I love my salsa. Ree suggests putting in the whole jalapeno–seeds and all. I prefer leaving the seeds out. My tongue is tough, but not that tough. 🙂  I only use one can of Rotel, and I also love to add a little smoked paprika. It gives it just a hint of smoky-ness and reminds me of the salsa we had at a yummy restaurant on our honeymoon.
Delicious Mexican Recipes
- Slow Cooker Chicken Tortilla Soup
- Instant Pot Spanish Rice
- Classic Taco Soup
- Horchata Mexican Drink
- Skillet Taco and Rice Dinner
- Slow Cooker Pineapple Salsa Chicken
Mmmm, yummy! I am dreaming of a big bowl of salsa with warm corn chips just typing this post.
I love that this recipe makes a big batch and can stay good in the fridge for 2-3 weeks. It’s so fresh and delicious. You’re going to love it!
how to make restaurant style salsa
- Combine diced tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, smoked paprika, cilantro, and lime juice in a large blender or food processor. Pulse until desired consistency.
- Make at least one hour before serving and keep refrigerated.
- Serve with corn chips and all of your favorite Mexican inspired dishes.
Tips for Making Restaurant Style Salsa
- If you don’t have a large food processor or blender, combine half of the ingredients at a time in the smaller appliance, and then mix both batches together in a large bowl to mingle all flavors.
- For a spicy flavor, do not remove the seeds from the jalapeno. I prefer to take the seeds out of the jalapeno before putting it in the food processer.
- The salsa can be stored in an airtight container in the fridge for 2-3 weeks.
- 1 29 ounce can of diced tomatoes
- 1 10 ounce can Rotel (diced tomatoes and green chilies)
- ¼ cup chopped onion, a heaping cup
- 1 small jalapeño (I take the seeds out)
- 2 small or one large garlic clove
- ½ tsp sugar
- ½-1 tsp salt
- ½-1 tsp ground cumin
- ⅛ tsp smoked paprika (optional)
- ½ cup cilantro, chopped
- ½ a lime, juiced (about 2 tbsp)
- Combine diced tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, smoked paprika, cilantro, and lime juice in a large blender or food processor. Pulse until desired consistency.
- Make at least one hour before serving and keep refrigerated.
- Serve with corn chips and all of your favorite Mexican inspired dishes.
- Can be stored in an airtight container in the fridge for 2-3 weeks.
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This salsa recipe is amazing! It is so quick and easy to make. By far our favorite salsa now! No more jarred salsa for us 🙂
Yay! I love hearing that Kate!